Cook the edamame as directed on the package. Let cool. Open, rinse and drain the black and garbanzo beans. Place in a large bowl. Add the yellow and/or red bell pepper, onion, and garlic to a large bowl. Gently toss together. When the edamame are cool, add them as well.

Whisk the Flying Olive Serrano Honey Vinegar, and the Persian Lime and Baklouti Green Chili EVOO’s together in a small glass jar or bowl. Pour over the bean mixture and lightly toss. Chop and add the cilantro. Taste and add your favorite sea salt and black pepper to taste.

Chill, if possible, for a few hours to blend flavors. Stir gently before serving.